Experimental study on the automatic selection of olives

Abstract

In this paper, we made an experimental stand designed to recognize and sort all three types of olives taking into consideration color (black and green), regardless of their dimensions. The stand is intended for small businesses, as it is well-known that in Greece most olive orchards are in the range of hundreds of square meters, or maximum in the 1-2-hectare range, and of the modern traditional type, as shown in other papers written by Babanatsas and Glavan [1-2]. Therefore, an inexpensive and efficient piece of equipment designed for this type of orchards is welcome.

Superior EVOO Quality Production: An RGB Sorting Machine for Olive Classification

“…Moreover, when olives ripen, the number of aromatic elements decreases. This is the reason why EVOO derived from purple and black olives has a softer taste and a milder smell [ 10 ]. From green olives, a stable oil is obtained (due to the antioxidant effect of phenols) with a high phenol content which affects both bitterness and pungency.…”

“…Very few works tested proper physical systems, even at small lab scale, to select olives. Some investigated the selection in lab of small amounts of olives at low speed separating one olive per time [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 ].…”